Double-Stuffed Buffalo Chicken Jalapeño Poppers Recipe

These Double-Stuffed Buffalo Chicken Jalapeño Poppers are bold, spicy, cheesy bites that are loaded with creamy buffalo chicken filling and baked until bubbly and golden. They’re the perfect appetizer when I want something with a kick, tons of flavor, and just the right mix of heat and comfort. Whether I’m hosting a party or just making a game day snack, these poppers always disappear fast.

Why You’ll Love This Recipe

I love these jalapeño poppers because they’re everything I want in a finger food—spicy, creamy, cheesy, and packed with flavor. The buffalo chicken filling adds an extra layer of richness, and baking them gives the peppers a perfect tender bite without losing their shape. They’re easy to prep ahead and bake just before serving, which makes them a go-to recipe for any gathering.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Jalapeños, halved and seeded

• Cooked shredded chicken

• Cream cheese, softened

• Buffalo sauce

• Shredded cheddar or Monterey Jack cheese

• Garlic powder

• Salt and pepper

• Green onions or parsley for garnish

• Optional: blue cheese crumbles or ranch dressing for dipping

Directions

1. I preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

2. I cut the jalapeños in half lengthwise and scoop out the seeds and membranes (leaving a little if I want more heat).

3. In a bowl, I mix together cream cheese, shredded chicken, buffalo sauce, garlic powder, salt, and cheddar until smooth and well combined.

4. I spoon or pipe the filling into each jalapeño half, slightly overstuffing them.

5. I place them on the baking sheet and sprinkle with extra cheese, if desired.

6. I bake for 18–22 minutes, until the jalapeños are tender and the filling is bubbly and slightly golden.

7. I let them cool for a few minutes before garnishing with chopped green onions and serving warm.

Servings and timing

This recipe makes about 20 poppers (10 jalapeños halved) and takes around 35 minutes total, including prep and baking time.

Variations

• I sometimes mix in crumbled blue cheese for a tangy twist.

• Swapping buffalo sauce for BBQ sauce makes them milder and sweeter.

• I’ve wrapped them in puff pastry or topped with breadcrumbs for extra texture.

• For extra spice, I add chopped hot peppers or a dash of cayenne to the filling.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm them in the oven at 350°F or air fry them until heated through. I avoid microwaving to keep the filling from getting too soft and the jalapeños from turning soggy.

FAQs

How spicy are these?

They have a good kick, but I can control the heat by removing more seeds or using milder peppers. The cream cheese and chicken help balance the spice.

Can I make them ahead of time?

Yes, I assemble them ahead, cover, and refrigerate. I bake them fresh just before serving for the best texture.

What chicken should I use?

I use shredded rotisserie chicken for convenience, but any cooked chicken works well—grilled, baked, or poached.

Can I grill these instead of baking?

Absolutely. I place them on a grill-safe tray and cook over medium heat with the lid closed for 10–15 minutes.

What dip goes best with these?

I serve them with ranch or blue cheese dressing to cool down the spice and add a creamy finish.

Conclusion

Double-Stuffed Buffalo Chicken Jalapeño Poppers are spicy, cheesy, and loaded with bold flavor in every bite. They’re easy to make, great for sharing, and always a crowd favorite. Whether I’m entertaining or just indulging in a savory snack, this recipe delivers the perfect mix of heat and comfort every single time.